Milk Chocolate-Espresso Truffles

• 1 pound milk chocolate, finely chopped
• 1/2 cup whipping cream
• 2 teaspoons instant espresso powder or instant coffee powder
• 2 tablespoons Kahlua
• 1 cup (about) unsweetened cocoa powder

1. Stir first 3 ingredients in top of double boiler set over simmering water until smooth.
2. Remove from over water.
3. Whisk in Kahlua.
4. Cool 15 minutes.
5. Freeze until firm, about 2 hours.
6. Line baking sheet with foil.
7. Place cocoa powder on plate.
8. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds.
9. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly.
10. Return to sheet.
11. Cover with foil; chill truffles until firm, at least 2 hours.
12. (Can be made ahead.
13. Chill in covered container up to 1 week or freeze up to 1 month.)
14. Let stand at room temperature until slightly softened before serving.

milk chocolate, whipping cream, espresso powder, kahlua, cocoa

Taken from www.epicurious.com/recipes/food/views/milk-chocolate-espresso-truffles-103024 (may not work)